- 1 tablespoon olive oil
- 1 1/2 pounds beef top sirloin, cut into bite-sized pieces
- 3 ribs celery, chopped
- 1 small onion, chopped
- 4 cups water
- 2 (14 ounce) cans beef broth
- 1 (14 ounce) can petite diced tomatoes
- 1 (14 ounce) can diced tomatoes
- 2 potatoes, cut into bite-sized pieces
- 10 baby carrots, chopped
- 2 teaspoons garlic powder
- 2 small bay leaves
- 1 cup frozen corn
- 1 cup frozen green beans
- 2 teaspoons hot pepper sauce (such as Tabasco®)
- Heat olive oil in a large Dutch over over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes. Remove browned beef with a slotted spoon to a plate, retaining beef drippings in the Dutch oven.
- Saute celery and onion in the beef drippings until tender, about 5 minutes. Return beef to the Dutch oven; add water, beef broth, petite diced tomatoes, diced tomatoes, potatoes, baby carrots, garlic powder, and bay leaves.
- Place a cover on the Dutch oven, bring the mixture to a boil, reduce heat to low, remove cover from the pot, and simmer the mixture until thick, about 45 minutes.
- Stir frozen corn, frozen green beans, and hot pepper sauce into the mixture in the pot. Place cover on the pot and cook at a simmer until the corn and green beans are just cooked through, about 30 minutes.
03/24/2018
recipepes.com
Dutch Oven Vegetable Beef Soup, recipe
PT15M
PT1H
5
455 calories
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